Sweet Corn Fritters With Roasted Tomato

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Washington Post


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4 small tomatoes, preferably Romas

4 tablespoons extra-virgin olive oil


Freshly ground black pepper

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon sweet paprika

1 tablespoon sugar

2 large eggs

1/2 cup milk

2 cups (from 2 to 3 ears) corn kernels

1/2 cup red bell pepper, cut into small dice

1/2 cup sliced scallions, white and tender green parts

2 tablespoons chopped cilantro

2 tablespoons chopped parsley

2 tablespoons vegetable oil

1 cup arugula, for garnish (optional)

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